Kalyn's Kitchen

Pasta with Butternut Squash, Mushrooms, and Goat Cheese

This delicious Pasta with Butternut Squash, Mushrooms, and Goat Cheese has just enough goat cheese to add an interesting flavor boost. Try another soft cheese if you’re not a goat cheese fan.

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Pasta with Butternut Squash, Mushrooms, and Goat Cheese finished dish on serving plate

I’ve already confessed to being a butternut squash addict, and I’m always craving it at this time of year. And even though I wrote a post about How to Peel and Cut Up a Butternut Squash, sometimes I can’t resist those package of pre-cut butternut squash that show up at Costco every fall. This delicious Pasta with Butternut Squash, Mushrooms, and Goat Cheese is a recipe I came up with that used half a two-pound package of pre-cut squash with some brown Cremini Mushrooms, a generous amount of chopped scallions, and just enough goat cheese to keep it interesting.

You can use Feta if you’re not a fan of the more pungent goat cheese, and some people might like to add some freshly grated Parmesan at the table. This recipe does have a few steps, but it’s quick enough for an easy week-night dinner, and perfect for a meatless dinner. If you’re a fan of meatless meals, you might like my Meatless Pinterest Board, where there are meatless recipes by food bloggers from all over the web.)

What ingredients do you need for this recipe?

  • Cremini Mushrooms (also called Baby Bellas or Baby Portobellas)
  • olive oil
  • butternut squash, cut into pieces about 3/4 inches square
  • salt plus freshly ground black pepper to taste, to season the squash as it cooks
  • pasta
  • green onions
  • salt for pasta cooking water
  • goat cheese
  • freshly-grated Parmesan for serving, optional

Vegetarian Penne Pasta with Butternut Squash, Mushrooms, and Goat Cheese found on KalynsKitchen.com

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Wash mushrooms and cut into thick slices. I pulled out the larger stems and cut them in half. (If you’re cutting up a whole squash rather than starting with precut cubes, I would do that first, before you start to cook the mushrooms.)
  2. Heat 1 tablespoon olive oil over medium high heat, add the mushrooms, and saute until they’re nicely browned, about 6-8 minutes.
  3. While the mushrooms cook, measure out 2 cups of penne (or other similar pasta shape) and start the pasta water boiling, with a generous amount of salt in the water.)
  4. Cut the butternut squash into smallish cubes, about 3/4 inches across. (I cut most of the pre-cut squash pieces in half, but cut the larger ones into fourths.)
  5. As soon as the mushrooms are done, remove them to a bowl, add another tablespoon of olive oil, and saute the squash over medium to medium-high heat until the squash is softened and nicely browned.
  6. Season squash with about 1/2 tsp. salt and a generous amount of freshly ground black pepper while it cooks.
  7. Add the pasta to the boiling water when you start cooking the squash.
  8. While the squash cooks, slice the green onions and measure about 2 ounces of goat cheese (or more!)
  9. When the butternut squash is nicely browned and cooked through, turn heat to low and put mushrooms back into the pan to warm.
  10. When pasta is done (about 10 minutes), scoop out 1/2 cup of the pasta cooking water and drain pasta into a colander placed in the sink.
  11. Put drained pasta back into the pot you cooked it in and stir in the goat cheese and let it melt. (I added about half the pasta water at this point.)
  12. Then gently stir the cheese-coated pasta into the browned butternut squash and mushrooms in the frying pan. (Add the rest of the pasta water if you need it. I thought mine was “saucy” enough.)
  13. Gently stir in the scallions and serve hot, with Parmesan cheese to add at the table if desired.

Pasta with Butternut Squash, Mushrooms, and Goat Cheese finished dish on serving plate

More Vegetarian Recipes with Butternut Squash:

My Top Ten Butternut Squash Recipes ~ Kalyn’s Kitchen
Vegetarian Butternut Squash Carbonara ~ Eats Well with Others
Butternut Squash Soup with Black Beans and Red Bell Pepper ~ Kalyn’s Kitchen
Penne with Butternut Squash and Kale ~ Oh My Veggies
Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup ~ Kalyn’s Kitchen
Butternut Squash Noodles ~ Boulder Locavore

Pasta with Butternut Squash, Mushrooms, and Goat Cheese finished dish on serving plate

Pasta with Butternut Squash, Mushrooms, and Goat Cheese

Yield 6 servings
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes

This delicious Pasta with Butternut Squash, Mushrooms, and Goat Cheese uses creamy goat cheese to add a flavor boost.

Ingredients

  • 16 oz. brown Crimini Mushrooms (also called Baby Bellas or Baby Portobellas)
  • 1 T + 1 T olive oil
  • 1 lb butternut squash, cut into pieces about 3/4 inches square (they don’t all need to be the same size and shape)
  • 1/2 tsp. salt plus freshly ground black pepper to taste, to season the squash as it cooks
  • 2 cups pasta
  • 1/2 cup diagonal sliced scallions (green onions), green part only
  • generous amount salt for pasta cooking water, at least 1 tsp. (The pasta doesn’t absorb all that salt, but it will taste flat without it.)
  • 4 oz. goat cheese, or slightly more (see notes)
  • freshly-grated Parmesan for serving, optional

Instructions

  1. (If you’re cutting up a whole squash rather than starting with pre-cut cubes, I would do that first, before you start to cook the mushrooms. Here is How to Peel and Cut Up a Butternut Squash for anyone who hasn’t done it.)
  2. Wash the Cremini Mushrooms and cut into thick slices.
  3. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat, add mushrooms, and saute until they’re nicely browned, about 6-8 minutes.
  4. While mushrooms cook start the pasta water boiling. adding a generous amount of salt, and measure out 2 cups of pasta.
  5. Cut the butternut squash into cubes about 3/4 inches square or slightly larger.
  6. When the mushrooms are nicely browned, remove them to a bowl.
  7. Add the other tablespoon of olive oil and when it’s hot add the butternut squash and cook, turning every few minutes, until the squash is nicely browned and cooked through, about 10 minutes.
  8. Season squash with the salt and freshly ground black pepper as it cooks. (Depending on how hot your stove is, you may need to turn the heat to medium.)
  9. Add the pasta to the boiling water when you start cooking the squash.
  10. Cook pasta 10 minutes from the time it comes to a boil.
  11. While the squash cooks, diagonally slice the scallions and measure out 2 oz. goat cheese.
  12. When the squash is browned and cooked through, add the mushrooms back into the frying pan, along with any accumulate liquid.
  13. Turn heat to low to keep it warm without cooking more.
  14. When the pasta is cooked to al-dente (still slightly chewy), scoop out 1/2 cup pasta cooking water and then drain pasta into a colander placed in the sink.
  15. Put drained pasta back into the pot you cooked it in, stir in the goat cheese, and let it melt for about a minute.
  16. Add some of the pasta water, as much as you need to feel like the cheese had made kind of a sauce.
  17. When cheese is melted, gently stir the cheese-coated pasta into the squash and mushrooms.
  18. You can add the rest of the pasta water at this point if you think you need it; I thought it was “saucy” enough without any more water.
  19. Gently stir in sliced scallions and serve hot, with Parmesan cheese to add at the table if desired.

Notes

You can use Feta if you’re not a fan of the more pungent goat cheese.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 404mgCarbohydrates: 32gFiber: 5gSugar: 4gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This dish is limited to Phase 2 or 3 for the original South Beach Diet, and it’s important to use low-carb or whole wheat pasta for South Beach. With pasta and butternut squash, this is too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:<
Use Pasta to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan.

Historical Notes for this Recipe:
This recipe was first posted in 2013. It was last updated in 2021.

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    24 Comments on “Pasta with Butternut Squash, Mushrooms, and Goat Cheese”

  1. Came back today to compliment you on this recipe. To be honest I had my doubts w/this combo,but trusting kalyn I forged ahead. I used all the ingredients (love them all) however I was able to make it all one ingredient at a time in one pot.(I like to save on pots used) I did save the pasta water,and glad I did, I needed it to have more saucy/gravy. The only thing I would change is I would add more mushrooms..love those crimi, and I would have chopped my pre-chopped squash even smaller. Love the dish,and second day was a winner too. Thanks Kalyn. More vegetarian dishes please.

    • Thanks for trusting me Callie, so glad you liked it. I've been doing a Meatless Monday recipe every week for several years now. You can find all those on the Meatless Monday Recipes-by-Photo Index Page.

  2. No, I wouldn't be able to come up with that just off the top of my head.

  3. Do you have any suggestions on how to turn this into a casserole?